Crottin de Chavignol Cheese vs Picodon Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
What Is Crottin de Chavignol Cheese?
Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a white rind and compact paste to a crumbly one with bluish mould.
What Is Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What's the Difference Between Crottin de Chavignol Cheese and Picodon Cheese?
- Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Crottin de Chavignol Cheese (At least 10 days), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Sancerre Region | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw, non-standardized, unhomogenized |
| Texture | Firm, smooth | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Natural, white or blue | Fine, lightly covered with uniform or speckled moulds |
| Aging | At least 10 days | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Light goat to walnut and hazelnut | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Picodon Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Crottin de Chavignol Cheese shows light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Can You Substitute Crottin de Chavignol Cheese for Picodon Cheese?
In most recipes, Crottin de Chavignol Cheese and Picodon Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect firm, smooth bite and body where the recipe calls for homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Crottin de Chavignol Cheese or Picodon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm, smooth cheese, go with Crottin de Chavignol Cheese. For a homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Crottin de Chavignol Cheese similar to Picodon Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol Cheese for Picodon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Crottin de Chavignol Cheese taste like Picodon Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
What is Crottin de Chavignol Cheese made of?
Crottin de Chavignol Cheese is made from goat milk (unpasteurized). It's typically aged at least 10 days. It originates in France.
What is Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Which should I choose, Crottin de Chavignol Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.